Chicken Tikka Masala

Been craving Indian for so long now, but I’ve always been so intimidated by the recipes since the ingredient list is a huuuuge laundry list of items. But today I had some extra time and decided to experiment. I followed this Dairy Free Paleo Chicken Tikka Masala Recipe straight through and I must say it didn’t come out half bad! Not as good as my favorite Indian restaurant does it, but a comparable recipe considering my own two hands made this from scratch. Pretty proud of my self right now for not using any premade sauces. Yep.

ImageGrilling the marinated chicken

photo (48)

Finished product put together. Yeah looks a bit weird..I was starving and just quickly put it in a small serving bowl. There was no time for a photo shoot especially cooking/preparing this for over a half hour after a long day walking miles around New York City. Made it again so I can fix the picture. Still wasn’t sure which way was the best to picture this. I lack artistic vision.

Now all I need to do to complete this is find a paleo naan recipe. If anyone has one that you recommend, please let me know!


Spicy Honey Glazed Chicken

I’ve been MIA recently..haven’t posted in 5 days. So busy with moving. Trying to pack, buy new furniture, all that nonsense. It’s keeping me pretty occupied. But I made this recipe a few days ago, that I found here.



Followed this recipe pretty much straight through. Only change I made in the recipe was that I used chicken breasts instead of thighs. It was a hit in the family – there wasn’t even enough to go around for seconds! Ended up making it again for dinner 2 days later since it was so well received. 

Spicy Jalapeño Chicken Meatballs

Ground chicken was on sale this week at the grocery store – something I don’t see often, so I figured I’d give it a try. I made this recipe a while back but it didn’t have enough of a kick that I was looking for. Added/substituted other ingredients from my previous run at this and this time it came out much better, much more tastier.



  • 2 pounds ground chicken
  • 2 eggs
  • 2 tablespoons tomato paste
  • 1/3 cup onion, chopped
  • One jalapeño pepper, chopped
  • 1/4 cup fresh parsley, chopped
  • Few fresh basil leaves, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper

Mix all the ingredients together in a large bowl. I like to use my hands to really get it mixed well. Then form medium or large sized meatballs and place on a cookie sheet or in a pyrex dish. Bake for roughly 25-30 minutes at 375 F. Then enjoy. I topped it off with a tomato sauce I quickly whipped up with a medium sized tomato diced, teaspoon tomato paste, and some dried thyme. This was only for a single serving though, since no one else is the household seems to be huge fans of tomato sauce.

Buffalo Chicken Drumsticks (or Wings)

Continuing with the latest spice craze that I’ve been hit with, dinner was some really easy buffalo chicken drumsticks. Could use wings as well but I didn’t have any in the house nor did I feel like driving to the store to get some. So I went with drumsticks. Just as good.


For 14 drumsticks, I used roughly 6 ounces of Frank’s Hot Sauce (original only – Buffalo Wings flavor is not paleo), 1/4 cup coconut oil, 1/2 teaspoon garlic powder and onion powder, and sprinkle of salt and pepper. Mixed all the ingredients in a bowl and poured the sauce on top of the chicken legs in the pyrex pan. Cook at 400 F for 30-35 minutes. I threw some extra sauce on last minute and didn’t spread my sauce evenly which is why it looks like that..sorry for the lack of photo appeal. But I promise it was real yummy. Goodbye yucky frozen buffalo wings.

Baked Paprika Chicken Breast

Why is it so dreadfully hot?!!!!! I cant take it anymore. This is the 5th? 6th? day straight above’s been so long I’ve lost count. I need some relief from this!!! WHERE IS WINTER? (Jk I don’t wish that…I take that back) 



All complaints aisde, dinner was some baked chicken breast. In a small dish, mix some coconut oil, smoked paprika, garlic powder, and salt. Stir it into a pasta and then brush it onto the chicken breasts. Bake it for roughly 20-25 minutes at 350F, flipping once halfway. This reminded me of the Peri-Peri chicken dish I had in Portugal. It was a roasted chicken and on the side they provided a bottle of oil that was spicy – made of some sort of spices, not so sure what but must figure out soon to recreate.

Chicken Lettuce Wraps

I still can’t get enough of these apple chips. I’ve been snacking away at these all day! Someone has to take these away from me!! 

For dinner, I made some chicken lettuce wraps with a side of asparagus. For the chicken, I used two chicken breasts, cut into cubes. Threw it in a hot skillet with coconut oil, and then sprinkled it with a spice mix of chili powder, cumin powder, garlic powder, sea salt, and black pepper (about 1/2 teaspoon of each, except a little less on the salt).


Served it in a lettuce wrap with diced tomatoes and green peppers. Avocado (always throwing that in there whenever possible – a mandatory in the household) on the side as well. As for the side dish, I cooked one bunch of asparagus skillet with coconut oil, 1/2 teaspoon thyme, minced garlic, and a pinch of sea salt. Takes roughly 10 minutes or so. 

Image(Chicken were still cooking – therefore not in the lettuce wraps yet)

I’m really starting to pick up asparagus again. I wasn’t really keen on it since this one bad experience at a steak house where I ordered asparagus as a side. Something about it wasn’t cooked right and ever since then I’ve associated asparagus with that awful taste. But having this dish turn out just the way I like, I will definitely start cooking asparagus more often.


Savory Roasted Chicken

I’m back to the chicken again – can’t seem to stop making the poultry dishes. This ones pretty simple, like the chicken wings I posted a few days back except a different spice blend. Basically I took a dozen chicken legs and tossed it in the savory spice blend (from Practical Paleo). The blend is as follows:

1 tablespoon dried rosemary

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon paprika

1 teaspoon black pepper

1 tablespoon sea salt

I mixed extra of this spice blend to store because I know this will be a blend Ill be using this often.

Cover the chicken legs in coconut oil (or melted grass-fed butter) and then rub the spice blend on the chicken leg. Bake at 375 F for about 30-35 minutes or so.


Another easy chicken recipe for those lazy days. Especially days like today. It’s 90 degrees and sunny out meaning,

1. The heat makes me lazy
2. It’s beautiful out and I don’t want to spend any extra time inside cooking lunch

A New Regular – Smoky Chicken Wings

As I’ve mentioned in the previous post, I love the Practical Paleo book. For lunch and dinner I put a twist (and by twist I mean omitting a few spices and ingredients – nothing too crazy. I’m no master chef here) on a few recipes. Turkey Stuffed PepperThe recipe calls for:

  • 2 bell peppers, halved and cleaned
  • 1 tablespoon coconut oil or bacon grease
  • 1/2 large onion, diced
  • Sea salt and black pepper to taste
  • 4 cloves of garlic, pressed or chopped. 
  • 1/2 cup diced tomatos, fresh or canned (omitted these – ran out of tomatoes)
  • 1 lb ground beef, bison, turkey, or chicken 
  • 6 fresh basil leaves, finely chopped
  • Extra basil leaves for garnish

So with my spin on the recipe, I sauteed the onions in coconut oil and then tossed in the ground turkey, followed by garlic, basil, salt and pepper. After that was done I scooped it into the bell pepper halves and put it in the oven at 375 F for around 10-15 minutes. I had some leftover so this is perfect for me to refrigerate and reheat tomorrow or another day for an easy lunch.

Dinner was the hit. I love the Smoky Chicken Wings recipe in this book. Definitely is a keeper for my regular dinner rotations. 



Since there isn’t a link on their website, for this recipe either, I’ll quickly summarize it. Basically, toss a dozen chicken wings in coconut oil and then in the spice blend. The spices I used were – smoky paprika powder, salt, pepper, and onion powder. (The spice blend in the recipe calls for some ground cinnamon and chipotle powder but I somehow forgot that…) After that stick it in the oven at 375 F for 30 minutes or so and they’re good to eat. Fairly quick and effortless I would say (one of the reasons why this is a keeper – the flavor is great too, love the kick from the paprika)

I roasted some zucchini by drizzling some coconut oil over it, then sprinkled with some salt, pepper, and garlic powder. Stuck it in the oven for 20ish minutes and had them as a side.